Portobello mushrooms and red bell peppers and creamy curry from Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking by Vikram Vij and Meeru Dhalwala

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Notes about this recipe

  • Rutabaga on March 20, 2015

    This very mild, ultra creamy curry was well like by both my husband and three-year-old (although the three-year-old did pick the onions out). It's not difficult to make, but because the sauce is basically cream, it will have to remain an occasional treat. I used a mix of cremini and button mushrooms instead or portobellos, and also served it in bowls atop brown rice instead of with the suggested paneer or bread. Being as rich as it is, I felt that brown rice was a good match to temper the unctuousness of the sauce. One recipe could easily feed six to eight adults.

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